Chicken in Mushroom and Mustard Sauce

This is a very easy and quick recipe I made up a few weeks ago. The mushroom sauce works a treat! I suppose it coud be described as a lazy version of Chicken Stroganoff. If you are in a hurry and want to impress, I guarantee this is a winner 😉

Ingredients for 4 people:

  • 4 large chicken breasts cut into even strips
  • 300 ml creme fraiche
  • 1 tbsp dijon mustard
  • 2 tbsp mayonaise
  • 1 cup of dry mushrooms (porcini or a mix is fine)
  • 1 tsp black pepper corns
  • 1 tsp dry savoury ( thyme or oregano would also do the trick)
  • 1 tsp onion seeds
  • salt to taste
  • few sprigs of fresh thyme
  • 1 tbsp olive oil

You will also need a food processor spice/ coffee grinder and oven proof dish with a lid

Cooking Method:

First powder the mushrooms in the spice grinder, add all the spices appart from the fresh thyme and powder again. Mix the creme fraiche, the olive oil, the mustard and the mayonaise into a bowl. Add the dry powdered mushrooms and spices and mix really well. Add the fresh thyme leaves only and mix again.

In an overproof dish with a lid pour the sauce and mix it with the chicken. Leave to marinate for 20-30 minutes. Meanwhile preheat the oven to 180C.  Bake the dish at that temperature for 40 minutes. The chicken will come out nice and tender and full of flavour from the marinate/ sauce. The marinate it’s been cooking in will turn into a nice thick mushroom mustard sauce.

Serve with steamed veggies. I served mine with french beans.

Yummy!

Please let me know what you think!

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2 thoughts on “Chicken in Mushroom and Mustard Sauce

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